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Homemade 12-Inch Pepperoni and Cheese Pizza Using a Pizza Stone Recipe

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3.9 from 56 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 4 servings (8 slices)

Description

This homemade pizza recipe guides you through creating a delicious 12-inch pizza with a crispy crust, lots of melty mozzarella cheese, and spicy pepperoni. Using a pizza stone and a par-baking technique ensures a perfectly cooked, golden crust and bubbly, slightly browned cheese. A combination of sliced and shredded mozzarella cheeses adds great flavor and texture, while the parmesan topping enhances the overall taste. This easy-to-follow recipe delivers classic pizzeria-quality pizza right from your oven in under an hour.

Ingredients

Pizza Dough

  • 1 16-ounce ball of pizza dough (12 to 16 ounces is fine)
  • 1 tablespoon olive oil (for rubbing dough)

Toppings

  • 1 cup pizza sauce
  • 3 ounces thinly sliced mozzarella cheese
  • 5 ounces shredded mozzarella cheese (about 1 1/4 cups)
  • 2.5 ounces pepperoni (about half a 5-ounce package)
  • 2 tablespoons shredded parmesan cheese

Instructions

  1. Prepare Oven and Pizza Stone: Place a pizza stone in the bottom third of your oven. If you don’t have a stone, use a rimmed baking sheet or pizza pan instead. Preheat the oven to 550°F (or as high as your oven goes, at least 475°F) and let the stone preheat for 30 minutes to ensure even cooking and a crisp crust.
  2. Prepare Work Surface and Dough: Lightly oil your counter or dust with a bit of flour to prevent sticking. Place the pizza dough ball in the center and begin gently pressing and stretching it outward with your hands until it measures about 12 inches in diameter. You may use a rolling pin to help shape the dough, but finish shaping with your fingers to create a thicker crust edge.
  3. Transfer Dough to Parchment: Place the stretched dough onto a square piece of parchment paper. Drizzle about a tablespoon of olive oil over the surface and rub it evenly across the dough, especially the edges. This helps the crust cook evenly and adds flavor. If you prefer a thicker crust, let the dough rest for 10 minutes before baking.
  4. Par-bake the Dough: Carefully slide the dough on the parchment paper onto the hot pizza stone in the oven. Bake for 1 to 2 minutes until the dough just starts to puff slightly. This step ensures a fully cooked, crispy crust and helps avoid doughiness.
  5. Top the Pizza: Remove the partially baked dough from the oven using a pizza peel or baking sheet with the parchment paper. Keep the crust on this tool and spread 1 cup of pizza sauce evenly over the surface. Add 3 ounces of thinly sliced mozzarella, then 5 ounces of shredded mozzarella cheese. Top with about half the package (2.5 ounces) of pepperoni or your preferred toppings. Finally, sprinkle 2 tablespoons of shredded parmesan cheese over everything.
  6. Final Bake: Carefully transfer the topped pizza back onto the pizza stone, this time without the parchment paper, to allow the crust to crisp. Bake for 8 to 12 minutes until the edges are golden brown, and the cheese is bubbly and starts to brown lightly. Monitor the pizza to avoid burning; if the top browns too quickly, tent with foil to protect it while the crust finishes cooking.
  7. Cooling and Serving: Remove the pizza from the oven using a pizza peel and slide it onto a cooling rack to prevent the bottom crust from becoming soggy. Let it cool for a few minutes, then transfer to a cutting board. Slice into 8 pieces and enjoy your homemade pizza!

Notes

  • If you make two pizzas, double the topping ingredients, as the dough recipe yields two balls.
  • If you don’t have a pizza stone, use a rimmed baking sheet or pizza pan; keep an eye on the crust to ensure it crisps properly.
  • Using parchment paper during the transfer makes handling the dough easier and cleaner.
  • Par-baking the dough prevents a soggy crust and ensures thorough cooking.
  • Feel free to customize toppings to your preference—olives, mushrooms, ham, pineapple, sausage, or vegetables all work well.
  • Resting dough for 10 minutes before baking yields a thicker crust but is optional.
  • Be cautious when sliding pizza onto and off the hot stone to avoid burns.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/homemade-12-inch-pepperoni-and-cheese-pizza-using-a-pizza-stone-recipe/